PEOPLE/STEAL THIS IDEA

PUB. DATE

November 2007

SOURCE

FoodService Director;11/15/2007, Vol. 20 Issue 11, p22

SOURCE TYPE

Trade Publication

DOC. TYPE

Article

ABSTRACT

The article offers information on the innovative ideas used by foodservice professionals in the U.S. To reduce trash, the staff at the dining operations at Harvard University created simple-to-follow signs for trash, like paper, and cardboards and plastics, metals and glass. The staff of the cafeteria at the Scarlett Middle School in Ann Arbor, Michigan added several games so that children can do something when they finish eating.

ACCESSION #

27554779

Related Articles

The article reports on a study showing that removing food trays from buffet-style dining halls in universities produced less food waste. It says that a tray-less system decreased the amount of solid waste students threw out from 4.39 ounces per person to 3.58 ounces, or a decline of 18 percent...

Looks at the performance of self-operating foodservice in colleges in the United States as of 1999. Labor costs; How colleges address the problem of labor shortage; Student employees employed by the University of Connecticut in Storrs; Incentive programs; Wage.

Deals with the economic prospects of the college food service segment in the U.S.. Compensation bracket of the segment; Dropout rates of its employees; Challenges facing college food service directors; Customer enhancements in college food service.

The article profiles Richard Mancino, executive chef at Wagner College Staten Island, New York. As executive chef for Chartwells at Wagner College, he is currently working to develop a new four-week cycle menu for the upcoming school year. Mancino says he always liked to cook, and cooking is...

Details findings of a study, conducted by DSM Environmental Services Inc. and sponsored by the American Forest & Paper Association, on the characteristics and compostability of food service organics at the Dartmouth College in Dartmouth, New Hampshire. Rate of degradation of laminated paper...

The article features Jon Lewis, director of dining at Ball State University in Muncie, Indiana. He has improved food service at the university by implementing the Remarkable Service Program which recognizes outstanding employees and empowering them with new meal plans. Lewis increased...

Focuses on the strategies of college food service operators in the United States in recruiting students to work for them. Reliance on surveys to identify what students are looking for in a part-time job; Holding of job fairs in campuses; Offer of salaries higher than the minimum wage.

Profiles Shirley Everett, former director of residential dining at Stamford University, California, and recipient of the International Foodservice Manufacturers Association's Silver Plate Award in 1997. Career in the foodservice industry; Major accomplishments.